Starch Pancakes

Prepare the necessary ingredients for starch pancakes.

Break chicken eggs into a deep container, add salt and granulated sugar. Depending on the taste of the prepared dish you want to get, add a little more salt or granulated sugar.

Whisk the contents of the container until it becomes fluffy and foamy - about 3-5 minutes with a whisk or a regular fork. Pour in chilled milk of any fat content and add sifted wheat flour. Whisk again to ensure there are no lumps in the batter. Add potato starch and whisk again.

Do not be alarmed if the batter turns out thick, like pancake batter - liquid ingredients will be added later! Then pour vegetable oil into the container - it is best to choose a product without odor, refined, and 1 cup of boiling water, mix everything immediately. Let the batter rest for about 15-20 minutes before starting to cook the pancakes.

The batter for making starch pancakes is ready. Heat a frying pan on the stove, grease it with vegetable oil for the first time. And pour a ladleful of batter onto the pan. Cook for 1 minute, then carefully flip the pancake to the other side and cook for the same amount of time. If you are unable to keep up or are cooking pancakes on two pans at once, reduce the heat to medium or low to prevent burning your dish.

You can optionally spread the cooked pancakes with butter and stack them on a plate or a serving board. Decorate the prepared starch pancakes with fresh berries, sprinkle with powdered sugar, or serve with any jam, preserves, or honey. They can be rolled into rolls or folded into quarters, smearing the inside with sweet or savory filling.